- 12 oz fresh cranberries, fresh
- 1 medium orange(s), navel, washed, unpeeled and cut into chunks*
- 1 cup(s) sugar
- 1 piece(s) ginger root, fresh, peeled, about 1-inch, chopped
- 1/4 tsp ground cinnamon
- Put cranberries, orange, sugar, ginger and cinnamon in a food processor; pulse until finely chopped. Scrape into a serving bowl (or a plastic container if making ahead). Cover and refrigerate until ready to use. Yields about 2 2/3 tablespoons per serving.
*If the flavor from using the entire orange peel is too strong for you, add some fresh orange zest instead. Then remove the peel and white pith before cutting the orange into chunks. If you want to give the relish a different spin, add chopped cilantro or mint and minced jalapeno pepper. You can make this relish up to 5 days ahead. This recipe is great as a spread for leftover turkey sandwiches or as an accompaniment to roast pork or chicken.